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| Boilerpipe Text | This authentic
Ukrainian Borscht Soup Recipe
is simple, yet, incredibly flavorful and packed with delicious vegetables and meat! You can't have just one bowl. It pairs great with
fluffy buckwheat bread rolls
!
This recipe was inspired by all the borscht variations I've eaten growing up in a Ukrainian/Russian home. For more delicious Ukrainian flavors, be sure to check out these
gluten-free pelmeni
and
gluten-free pierogi
recipes for lunch and the
gluten-free Paska recipe
for Easter!
Jump to:
🥘Ingredient for Ukrainian Borscht Soup
🍜Variations & substitutes
How to Make Ukrainian Borscht Soup
Expert Tips
Common Questions
👩🏻🍳Storage
More Delicious Recipes You Will Love!
Authentic Ukrainian Borscht Recipe
💬 Community
🥘Ingredient for Ukrainian Borscht Soup
Ingredient notes:
Bone-in meat
- while optional, it adds heartiness to the soup and the bones create a deeply flavorful, rich broth. I used pork trotters, but any cut of beef, chicken, or pork will work! If you
roast garlic butter chicken
, you can use the bone for broth and the meat for borscht.
Vinegar
- adds the signature tang to the borscht soup. You can use apple cider or white vinegar.
Oil
- is used for frying carrots, beets, and the onion. Sunflower or olive oil will work best!
Tomato sauce
- use 2 tablespoon of tomato paste for a subtle hint of tomato flavor or tomato sauce for a richer tomato taste. If you enjoy tomatoes in soup, you will love this
old-fashioned tomato cream soup
!
🍜Variations & substitutes
Vegetarian borscht
- skip the meat, use vegetable stock, and add cooked beans at the end for protein and substance.
Vegan borscht
- skip the meat and use vegetable stock instead of broth. Add cooked beans and/or more potatoes for extra substance and protein. If you like vegan soups, you will enjoy this
vegan broccoli cheddar soup
, too!
How to Make Ukrainian Borscht Soup
Step 1.
You can either use store-bought broth or homemade, but for authentic Ukrainian borscht, I prefer making my broth from scratch.
Place the bone-in meat (pork, beef, or chicken) into a large Dutch oven or another heavy-bottomed pot, and add enough water to fully submerge it. Bring to a boil, then reduce the heat and let it simmer for 1-2 hours or until the meat is tender and cooked through.
I'm using pork trotters, so I simmered them for two hours to enhance the richness of the broth.
Step 2.
While the broth simmers, you can prepare the vegetables - peel them, chop the cabbage, finely dice the onion, cut the beets into thick sticks, and slice the carrots into circles.
Once the broth is ready, remove the meat and add 2 teaspoon of salt and bay leaves. Then place the chopped cabbage into the pot with the broth and simmer for 20 minutes.
Note:
use more or less broth depending on how thick you want the borscht soup to be. I normally place the meat in a 6-quart Dutch oven and fill it up with water almost full. Then I use the entire broth for the recipe.
Step 3.
Preheat a frying pan over medium heat for a couple of minutes, then add the oil. Add the chopped onion, beets, and carrots to the frying pan and saute over medium-high heat for 5 minutes. Stir in 2 teaspoon of salt, along with the tomato sauce/paste and vinegar.
Fry for another 10 minutes, stirring occasionally. In the meantime, peel and chop potatoes into medium-sized cubes peel and mince the garlic, and slice the cooked meat into bite-size pieces.
Step 4.
20 minutes after adding the cabbage, stir in the sauteed beets, carrots, and onion, along with the peeled and chopped potatoes, minced garlic, and cooked chopped meat. Add more salt and pepper to taste.
Cook for another 15-20 minutes or until the potatoes are tender and easily pierced with a fork. Do a taste test and add more salt if needed. Turn off the heat and serve! Enjoy!
Expert Tips
Use a regular
Y-shaped peeler
to speed up the peeling process!
Wear
disposable gloves and an apron
when dealing with beets to avoid stains. You can use lemon juice and a paper towel to remove the stains as they appear!
Make
homemade broth
by boiling bone-in meat for a richer and heartier authentic Ukrainian borscht. You can make
healing chicken bone broth
, too!
For an authentic experience serve this traditional Ukrainian borscht with a dollop of sour cream or yogurt, fresh dill, and garlic rolls or
buckwheat sourdough bread
(naturally gluten-free).
Serve the soup
hot or cold
depending on the season and mood!
Let the borscht soup "mature"
in the refrigerator for about 24 hours. This will create a more blended, richer flavor just like in traditional authentic Ukrainian borscht.
Common Questions
What is the difference between Russian and Ukrainian borscht?
Borscht (bortsch, borsh, or борщ)
originated in Ukraine
and then traveled to other countries. Ukrainian borscht is more sour, featuring pork, extra potatoes, and tomatoes while Russian borscht is sweeter, typically made with beef and a greater amount of cabbage.
Why add vinegar to borscht?
Vinegar is responsible for the authentic tang that traditional Ukrainian borscht is famous for!
What spices do you put in borscht?
Traditionally you only need to add bay leaves, pepper, and salt. Ukrainian borscht is traditionally served with sour cream, fresh dill, and some extra fresh garlic sprinkled on top!
What kind of meat do you put in borscht?
There are many variations of borscht, some made with chicken, while others with beef or pork. Authentic Ukrainian borscht is typically made with a pork cut for a rich and hearty flavor!
👩🏻🍳Storage
The soup will keep for up to 5 days in an air-tight container in the refrigerator.
Freeze borscht soup in a freezer bag or an air-tight container for up to 3 months (keep in mind that containers are easier to defrost than freezer bags!).
To reheat simply place a bowl of borscht soup into a microwave for a couple of minutes or reheat on the stove. Serve with hearty
buckwheat bread
!
If you tried this
Ukrainian Borscht Recipe
or any other recipe on my blog please leave a 🌟
star rating
and let me know how it went in the 📝
comments
below. Thanks for visiting!
Authentic Ukrainian Borscht Recipe
Natasha Levai
This delicious and rich authentic Ukrainian borscht soup is full of sweet, savory, and sour flavors. The taste is irresistible - you can't have just one bowl!
4.75
from
8
votes
Prep Time
20
minutes
Cook Time
1
hour
30
minutes
Total Time
1
hour
50
minutes
Course
Soup
Cuisine
Polish, Russian, Ukrainian
Servings
8
large bowls
Calories
380
kcal
▢
1-2
kg
bone-in meat of choice (I used 4.5lb of pork trotters)
bones are for broth, omit if using premade broth
▢
350
grams
cabbage
▢
1
medium-large
onion
▢
3
medium
carrots
▢
2-3
medium
beets
▢
2-3
bay leaves
▢
3
medium
potatoes
▢
3-4
cloves
garlic
▢
2 tbsp
tablespoon
white vinegar
or 4 tablespoon of ACV
▢
2
tablespoon
tomato paste
or 16oz tomato sauce
▢
1
tablespoon
salt,
more to taste
▢
1
teaspoon
ground black pepper,
adjust to taste
▢
2
tablespoon
sunflower or olive oil for frying
SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later!
You can either use store-bought broth or homemade, but for authentic Ukrainian borscht, I prefer making my broth from scratch.
Place the bone-in meat (pork, beef, or chicken) into a large Dutch oven or another heavy-bottomed pot, and add enough water to fully submerge it. Bring to a boil, then reduce the heat and let it simmer for 1-2 hours or until the meat is tender and cooked through.
I'm using pork trotters, so I simmered them for two hours to enhance the richness of the broth.
1-2 kg bone-in meat of choice (I used 4.5lb of pork trotters)
While the broth simmers, you can prepare the vegetables - peel them, chop the cabbage, finely dice the onion, cut the beets into thick sticks, and slice the carrots into circles.
350 grams cabbage,
1 medium-large onion,
3 medium carrots,
2-3 medium beets
Once the broth is ready, remove the meat and add 2 teaspoon of salt and bay leaves. Then place the chopped cabbage into the pot with the broth and simmer for 20 minutes.
Note:
use more or less broth depending on how thick you want the borscht soup to be. I normally place the meat in a 6-quart Dutch oven and fill it up with water almost full. Then I use the entire broth for the recipe.
2-3 bay leaves
Preheat a frying pan over medium heat for a couple of minutes, then add the oil. Add the chopped onion, beets, and carrots to the frying pan and saute over medium-high heat for 5 minutes. Stir in 2 teaspoon of salt, along with the tomato sauce/paste and vinegar. Fry for another 10 minutes, stirring occasionally.
2 tablespoon tbsp white vinegar,
2 tablespoon tomato paste
In the meantime, peel and chop potatoes into medium-sized cubes peel and mince the garlic, and slice the cooked meat into bite-size pieces.
3 medium potatoes,
3-4 cloves garlic
20 minutes after adding the cabbage, stir in the sauteed beets, carrots, and onion, along with the peeled and chopped potatoes, minced garlic, and cooked chopped meat. Add more salt and pepper to taste.
Cook for another 15-20 minutes or until the potatoes are tender and easily pierced with a fork. Do a taste test and add more salt if needed. Turn off the heat and serve! Enjoy!
1 tablespoon salt,
Tips:
Use a regular
Y-shaped peeler
to speed up the peeling process!
Wear
disposable gloves and an apron
when dealing with beets to avoid stains. You can use lemon juice and a paper towel to remove the stains as they appear!
Make
homemade broth
by boiling bone-in meat for a richer and heartier authentic Ukrainian borscht. You can make
healing chicken bone broth
, too!
For an authentic experience serve this traditional Ukrainian borscht with a dollop of sour cream or yogurt, fresh dill, and garlic rolls or
buckwheat sourdough bread
(naturally gluten-free).
Serve the soup
hot or cold
depending on the season and mood!
Let the borscht soup "mature"
in the refrigerator for about 24 hours. This will create a more blended, richer flavor just like in traditional authentic Ukrainian borscht.
If the borscht tastes bland, add more vinegar.
Storage:
The soup will keep for up to 5 days in an air-tight container in the refrigerator.
Freeze borscht soup in a freezer bag or an air-tight container for up to 3 months (keep in mind that containers are easier to defrost than freezer bags!).
To reheat simply place a bowl of borscht soup into a microwave for a couple of minutes or reheat on the stove.
Serving:
1
large bowl
Calories:
380
kcal
Carbohydrates:
24
g
Protein:
17
g
Fat:
24
g
Saturated Fat:
7
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
10
g
Trans Fat:
0.2
g
Cholesterol:
70
mg
Sodium:
1037
mg
Potassium:
885
mg
Fiber:
5
g
Sugar:
6
g
Vitamin A:
3944
IU
Vitamin C:
36
mg
Vitamin D:
2
µg
Calcium:
60
mg
Iron:
2
mg
Let us know
how it was! |
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# Ukrainian Borscht Recipe
Published: Feb 21, 2022 · Modified: Feb 6, 2025 by [Natasha Levai](https://www.natashashome.com/about-me/) · This post may contain affiliate links · [8 Comments](https://www.natashashome.com/traditional-russian-borscht-recipe/#comments)
[↓ Jump to Recipe](https://www.natashashome.com/traditional-russian-borscht-recipe/#recipe)
[Pin the Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https://www.natashashome.com/traditional-russian-borscht-recipe/&mediahttps://www.natashashome.com/wp-content/uploads/2022/02/Borscht-traditional-1.jpg)
This authentic **Ukrainian Borscht Soup Recipe** is simple, yet, incredibly flavorful and packed with delicious vegetables and meat! You can't have just one bowl. It pairs great with [fluffy buckwheat bread rolls](https://www.natashashome.com/buckwheat-rolls/)\!
This recipe was inspired by all the borscht variations I've eaten growing up in a Ukrainian/Russian home. For more delicious Ukrainian flavors, be sure to check out these [gluten-free pelmeni](https://www.natashashome.com/gluten-free-pelmeni-recipe/) and [gluten-free pierogi](https://www.natashashome.com/gluten-free-pierogi/) recipes for lunch and the [gluten-free Paska recipe](https://www.natashashome.com/gluten-free-ukrainian-paska/) for Easter\!
Jump to:
- [🥘Ingredient for Ukrainian Borscht Soup](https://www.natashashome.com/traditional-russian-borscht-recipe/#%F0%9F%A5%98ingredient-for-ukrainian-borscht-soup)
- [🍜Variations & substitutes](https://www.natashashome.com/traditional-russian-borscht-recipe/#%F0%9F%8D%9Cvariations-substitutes)
- [How to Make Ukrainian Borscht Soup](https://www.natashashome.com/traditional-russian-borscht-recipe/#how-to-make-ukrainian-borscht-soup)
- [Expert Tips](https://www.natashashome.com/traditional-russian-borscht-recipe/#expert-tips)
- [Common Questions](https://www.natashashome.com/traditional-russian-borscht-recipe/#common-questions)
- [👩🏻🍳Storage](https://www.natashashome.com/traditional-russian-borscht-recipe/#%F0%9F%91%A9%F0%9F%8F%BB%F0%9F%8D%B3storage)
- [More Delicious Recipes You Will Love\!](https://www.natashashome.com/traditional-russian-borscht-recipe/#more-delicious-recipes-you-will-love)
- [Authentic Ukrainian Borscht Recipe](https://www.natashashome.com/traditional-russian-borscht-recipe/#authentic-ukrainian-borscht-recipe)
- [💬 Community](https://www.natashashome.com/traditional-russian-borscht-recipe/#comments)
## 🥘Ingredient for Ukrainian Borscht Soup
*Ingredient notes:*
- **Bone-in meat** - while optional, it adds heartiness to the soup and the bones create a deeply flavorful, rich broth. I used pork trotters, but any cut of beef, chicken, or pork will work! If you [roast garlic butter chicken](https://www.natashashome.com/garlic-butter-roast-chicken/), you can use the bone for broth and the meat for borscht.
- **Vinegar** - adds the signature tang to the borscht soup. You can use apple cider or white vinegar.
- **Oil** - is used for frying carrots, beets, and the onion. Sunflower or olive oil will work best\!
- **Tomato sauce** \- use 2 tablespoon of tomato paste for a subtle hint of tomato flavor or tomato sauce for a richer tomato taste. If you enjoy tomatoes in soup, you will love this [old-fashioned tomato cream soup](https://www.natashashome.com/homemade-roasted-tomato-basil-soup/)\!
## 🍜Variations & substitutes
**Vegetarian borscht** - skip the meat, use vegetable stock, and add cooked beans at the end for protein and substance.
**Vegan borscht** - skip the meat and use vegetable stock instead of broth. Add cooked beans and/or more potatoes for extra substance and protein. If you like vegan soups, you will enjoy this [vegan broccoli cheddar soup](https://www.natashashome.com/vegan-broccoli-cheddar-soup-panera/), too\!
## How to Make Ukrainian Borscht Soup
**Step 1.** You can either use store-bought broth or homemade, but for authentic Ukrainian borscht, I prefer making my broth from scratch.
Place the bone-in meat (pork, beef, or chicken) into a large Dutch oven or another heavy-bottomed pot, and add enough water to fully submerge it. Bring to a boil, then reduce the heat and let it simmer for 1-2 hours or until the meat is tender and cooked through.
I'm using pork trotters, so I simmered them for two hours to enhance the richness of the broth.
**Step 2.** While the broth simmers, you can prepare the vegetables - peel them, chop the cabbage, finely dice the onion, cut the beets into thick sticks, and slice the carrots into circles.
Once the broth is ready, remove the meat and add 2 teaspoon of salt and bay leaves. Then place the chopped cabbage into the pot with the broth and simmer for 20 minutes.
*Note:* use more or less broth depending on how thick you want the borscht soup to be. I normally place the meat in a 6-quart Dutch oven and fill it up with water almost full. Then I use the entire broth for the recipe.
**Step 3.** Preheat a frying pan over medium heat for a couple of minutes, then add the oil. Add the chopped onion, beets, and carrots to the frying pan and saute over medium-high heat for 5 minutes. Stir in 2 teaspoon of salt, along with the tomato sauce/paste and vinegar.
Fry for another 10 minutes, stirring occasionally. In the meantime, peel and chop potatoes into medium-sized cubes peel and mince the garlic, and slice the cooked meat into bite-size pieces.
**Step 4.** 20 minutes after adding the cabbage, stir in the sauteed beets, carrots, and onion, along with the peeled and chopped potatoes, minced garlic, and cooked chopped meat. Add more salt and pepper to taste.
Cook for another 15-20 minutes or until the potatoes are tender and easily pierced with a fork. Do a taste test and add more salt if needed. Turn off the heat and serve! Enjoy\!
## Expert Tips
1. Use a regular *Y-shaped peeler* to speed up the peeling process\!
2. Wear *disposable gloves and an apron* when dealing with beets to avoid stains. You can use lemon juice and a paper towel to remove the stains as they appear\!
3. Make *homemade broth* by boiling bone-in meat for a richer and heartier authentic Ukrainian borscht. You can make [healing chicken bone broth](https://www.natashashome.com/how-to-make-best-chicken-broth-easy/), too\!
4. For an authentic experience serve this traditional Ukrainian borscht with a dollop of sour cream or yogurt, fresh dill, and garlic rolls or [buckwheat sourdough bread](https://www.natashashome.com/buckwheat-sourdough-bread/) (naturally gluten-free).
5. Serve the soup *hot or cold* depending on the season and mood\!
6. *Let the borscht soup "mature"* in the refrigerator for about 24 hours. This will create a more blended, richer flavor just like in traditional authentic Ukrainian borscht.
## Common Questions
**What is the difference between Russian and Ukrainian borscht?**
Borscht (bortsch, borsh, or борщ) [originated in Ukraine](https://en.wikipedia.org/wiki/Borscht) and then traveled to other countries. Ukrainian borscht is more sour, featuring pork, extra potatoes, and tomatoes while Russian borscht is sweeter, typically made with beef and a greater amount of cabbage.
**Why add vinegar to borscht?**
Vinegar is responsible for the authentic tang that traditional Ukrainian borscht is famous for\!
**What spices do you put in borscht?**
Traditionally you only need to add bay leaves, pepper, and salt. Ukrainian borscht is traditionally served with sour cream, fresh dill, and some extra fresh garlic sprinkled on top\!
**What kind of meat do you put in borscht?**
There are many variations of borscht, some made with chicken, while others with beef or pork. Authentic Ukrainian borscht is typically made with a pork cut for a rich and hearty flavor\!
## 👩🏻🍳Storage
- The soup will keep for up to 5 days in an air-tight container in the refrigerator.
- Freeze borscht soup in a freezer bag or an air-tight container for up to 3 months (keep in mind that containers are easier to defrost than freezer bags!).
- To reheat simply place a bowl of borscht soup into a microwave for a couple of minutes or reheat on the stove. Serve with hearty [buckwheat bread](https://www.natashashome.com/buckwheat-bread/)\!
## More Delicious Recipes You Will Love\!
- [Avocado Grilled Cheese (Easy!)](https://www.natashashome.com/best-avocado-grilled-cheese/)
- [Hungarian Burnt Garlic Soup](https://www.natashashome.com/roasted-garlic-soup/)
- [Easy Fresh Pumpkin Soup (Rich & Creamy)](https://www.natashashome.com/best-vegan-pumpkin-soup/)
- [23 BEST Dishes to Serve with Caprese Salad](https://www.natashashome.com/what-to-serve-with-a-caprese-salad/)
If you tried this ****Ukrainian Borscht Recipe**** or any other recipe on my blog please leave a 🌟 **star rating** and let me know how it went in the 📝 **comments** below. Thanks for visiting\!
## Authentic Ukrainian Borscht Recipe
[Natasha Levai](https://www.natashashome.com/about-me/)
This delicious and rich authentic Ukrainian borscht soup is full of sweet, savory, and sour flavors. The taste is irresistible - you can't have just one bowl\!
4\.75 from 8 votes
[Print Recipe](https://www.natashashome.com/wprm_print/authentic-ukrainian-borscht-recipe)
[Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.natashashome.com%2Ftraditional-russian-borscht-recipe%2F&media=https%3A%2F%2Fwww.natashashome.com%2Fwp-content%2Fuploads%2F2022%2F02%2FBorscht-traditional-1.jpg&description=Authentic+Ukrainian+Borscht+Recipe&is_video=false)
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Soup
Cuisine Polish, Russian, Ukrainian
Servings 8 large bowls
Calories 380 kcal
### Ingredients Metric US Customary 1x 2x 3x
- ▢
1-2 kg bone-in meat of choice (I used 4.5lb of pork trotters) bones are for broth, omit if using premade broth
- ▢
350 grams cabbage
- ▢
1 medium-large onion
- ▢
3 medium carrots
- ▢
2-3 medium beets
- ▢
2-3 bay leaves
- ▢
3 medium potatoes
- ▢
3-4 cloves garlic
- ▢
2 tbsp tablespoon white vinegar or 4 tablespoon of ACV
- ▢
2 tablespoon tomato paste or 16oz tomato sauce
- ▢
1 tablespoon salt, more to taste
- ▢
1 teaspoon ground black pepper, adjust to taste
- ▢
2 tablespoon sunflower or olive oil for frying
Cook Mode
Prevent your screen from going dark
### SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later\!
### Instructions
- You can either use store-bought broth or homemade, but for authentic Ukrainian borscht, I prefer making my broth from scratch.
Place the bone-in meat (pork, beef, or chicken) into a large Dutch oven or another heavy-bottomed pot, and add enough water to fully submerge it. Bring to a boil, then reduce the heat and let it simmer for 1-2 hours or until the meat is tender and cooked through.
I'm using pork trotters, so I simmered them for two hours to enhance the richness of the broth.
1-2 kg bone-in meat of choice (I used 4.5lb of pork trotters)
- While the broth simmers, you can prepare the vegetables - peel them, chop the cabbage, finely dice the onion, cut the beets into thick sticks, and slice the carrots into circles.
350 grams cabbage, 1 medium-large onion, 3 medium carrots, 2-3 medium beets
- Once the broth is ready, remove the meat and add 2 teaspoon of salt and bay leaves. Then place the chopped cabbage into the pot with the broth and simmer for 20 minutes.
*Note:* use more or less broth depending on how thick you want the borscht soup to be. I normally place the meat in a 6-quart Dutch oven and fill it up with water almost full. Then I use the entire broth for the recipe.
2-3 bay leaves
- Preheat a frying pan over medium heat for a couple of minutes, then add the oil. Add the chopped onion, beets, and carrots to the frying pan and saute over medium-high heat for 5 minutes. Stir in 2 teaspoon of salt, along with the tomato sauce/paste and vinegar. Fry for another 10 minutes, stirring occasionally.
2 tablespoon tbsp white vinegar, 2 tablespoon tomato paste
- In the meantime, peel and chop potatoes into medium-sized cubes peel and mince the garlic, and slice the cooked meat into bite-size pieces.
3 medium potatoes, 3-4 cloves garlic
- 20 minutes after adding the cabbage, stir in the sauteed beets, carrots, and onion, along with the peeled and chopped potatoes, minced garlic, and cooked chopped meat. Add more salt and pepper to taste.
- Cook for another 15-20 minutes or until the potatoes are tender and easily pierced with a fork. Do a taste test and add more salt if needed. Turn off the heat and serve! Enjoy\!
1 tablespoon salt,
### Notes
**Tips:**
1. 1. Use a regular *Y-shaped peeler* to speed up the peeling process\!
2. Wear *disposable gloves and an apron* when dealing with beets to avoid stains. You can use lemon juice and a paper towel to remove the stains as they appear\!
3. Make *homemade broth* by boiling bone-in meat for a richer and heartier authentic Ukrainian borscht. You can make [healing chicken bone broth](https://www.natashashome.com/how-to-make-best-chicken-broth-easy/), too\!
4. For an authentic experience serve this traditional Ukrainian borscht with a dollop of sour cream or yogurt, fresh dill, and garlic rolls or [buckwheat sourdough bread](https://www.natashashome.com/buckwheat-sourdough-bread/) (naturally gluten-free).
5. Serve the soup *hot or cold* depending on the season and mood\!
6. *Let the borscht soup "mature"* in the refrigerator for about 24 hours. This will create a more blended, richer flavor just like in traditional authentic Ukrainian borscht.
7. If the borscht tastes bland, add more vinegar.
**Storage:**
- - The soup will keep for up to 5 days in an air-tight container in the refrigerator.
- - Freeze borscht soup in a freezer bag or an air-tight container for up to 3 months (keep in mind that containers are easier to defrost than freezer bags!).
- - To reheat simply place a bowl of borscht soup into a microwave for a couple of minutes or reheat on the stove.
### Nutrition
Serving: 1large bowlCalories: 380kcalCarbohydrates: 24gProtein: 17gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0\.2gCholesterol: 70mgSodium: 1037mgPotassium: 885mgFiber: 5gSugar: 6gVitamin A: 3944IUVitamin C: 36mgVitamin D: 2µgCalcium: 60mgIron: 2mg
Tried this recipe?[Let us know](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment) how it was\!
## More Gluten-Free Comfort Food Recipes
- [Finger Millet Cookies (Ragi Biscuits)](https://www.natashashome.com/finger-millet-cookies/)
- [Sorghum Cookies](https://www.natashashome.com/sorghum-cookies/)
- [Easy Sorghum Porridge](https://www.natashashome.com/sorghum-porridge/)
- [The BEST Ragi Roti](https://www.natashashome.com/ragi-roti/)
### Comments
1. Michelle Foose says
May 10, 2023 at 11:49 pm
I think what you are calling parsley root is most like what we call here a parsnip. Parsley here does not have a big root but parsnips do and they look like a big white carrot\!
[Reply](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment-814)
- Natasha Levai says
May 11, 2023 at 8:12 am
Thank you!! Yes, you are right, it might be that. I live in Europe so it is sometimes confusing what is what! 🙂
[Reply](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment-818)
- Michelle Foose says
May 11, 2023 at 7:39 pm
Yes, I understand! In Europe, I couldn’t find “ bubble wrap” because I didn’t know what to call it! And plants are even trickier.
[Reply](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment-824)
- Natasha says
February 05, 2025 at 7:00 am
This hearty borscht is a favorite at our house\!
[Reply](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment-8101)
2. Kate says
February 26, 2023 at 1:47 am
what is parsley root?
[Reply](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment-503)
- Natashashome says
February 26, 2023 at 7:10 pm
Parsley root is basically the root of the parsley plant! It is edible and very fragrant. The taste of the boiled parsley root is a bit bitter but the flavor it passes onto the broth is wonderful! I am not sure if it is sold everywhere, but it is sold here in Hungary. It looks like a white carrot\!
[Reply](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment-508)
3. Judy says
November 22, 2022 at 3:33 am
Borscht is Ukrainian, NOT RUSSIAN! Pl correct
[Reply](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment-152)
- Natashashome says
November 22, 2022 at 9:51 am
Thank you so much for your comment! I do mention in the post that borscht originated in Ukraine and then traveled over to other countries, so wherever people make borscht, it is Ukrainian, even though some might believe that it is their own.
[Reply](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment-153)
### Hi, I'm Natasha\!
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## Rate This Recipe
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| Readable Markdown | This authentic **Ukrainian Borscht Soup Recipe** is simple, yet, incredibly flavorful and packed with delicious vegetables and meat! You can't have just one bowl. It pairs great with [fluffy buckwheat bread rolls](https://www.natashashome.com/buckwheat-rolls/)\!
This recipe was inspired by all the borscht variations I've eaten growing up in a Ukrainian/Russian home. For more delicious Ukrainian flavors, be sure to check out these [gluten-free pelmeni](https://www.natashashome.com/gluten-free-pelmeni-recipe/) and [gluten-free pierogi](https://www.natashashome.com/gluten-free-pierogi/) recipes for lunch and the [gluten-free Paska recipe](https://www.natashashome.com/gluten-free-ukrainian-paska/) for Easter\!
Jump to:
- [🥘Ingredient for Ukrainian Borscht Soup](https://www.natashashome.com/traditional-russian-borscht-recipe/#%F0%9F%A5%98ingredient-for-ukrainian-borscht-soup)
- [🍜Variations & substitutes](https://www.natashashome.com/traditional-russian-borscht-recipe/#%F0%9F%8D%9Cvariations-substitutes)
- [How to Make Ukrainian Borscht Soup](https://www.natashashome.com/traditional-russian-borscht-recipe/#how-to-make-ukrainian-borscht-soup)
- [Expert Tips](https://www.natashashome.com/traditional-russian-borscht-recipe/#expert-tips)
- [Common Questions](https://www.natashashome.com/traditional-russian-borscht-recipe/#common-questions)
- [👩🏻🍳Storage](https://www.natashashome.com/traditional-russian-borscht-recipe/#%F0%9F%91%A9%F0%9F%8F%BB%F0%9F%8D%B3storage)
- [More Delicious Recipes You Will Love\!](https://www.natashashome.com/traditional-russian-borscht-recipe/#more-delicious-recipes-you-will-love)
- [Authentic Ukrainian Borscht Recipe](https://www.natashashome.com/traditional-russian-borscht-recipe/#authentic-ukrainian-borscht-recipe)
- [💬 Community](https://www.natashashome.com/traditional-russian-borscht-recipe/#comments)
## 🥘Ingredient for Ukrainian Borscht Soup
*Ingredient notes:*
- **Bone-in meat** - while optional, it adds heartiness to the soup and the bones create a deeply flavorful, rich broth. I used pork trotters, but any cut of beef, chicken, or pork will work! If you [roast garlic butter chicken](https://www.natashashome.com/garlic-butter-roast-chicken/), you can use the bone for broth and the meat for borscht.
- **Vinegar** - adds the signature tang to the borscht soup. You can use apple cider or white vinegar.
- **Oil** - is used for frying carrots, beets, and the onion. Sunflower or olive oil will work best\!
- **Tomato sauce** \- use 2 tablespoon of tomato paste for a subtle hint of tomato flavor or tomato sauce for a richer tomato taste. If you enjoy tomatoes in soup, you will love this [old-fashioned tomato cream soup](https://www.natashashome.com/homemade-roasted-tomato-basil-soup/)\!
## 🍜Variations & substitutes
**Vegetarian borscht** - skip the meat, use vegetable stock, and add cooked beans at the end for protein and substance.
**Vegan borscht** - skip the meat and use vegetable stock instead of broth. Add cooked beans and/or more potatoes for extra substance and protein. If you like vegan soups, you will enjoy this [vegan broccoli cheddar soup](https://www.natashashome.com/vegan-broccoli-cheddar-soup-panera/), too\!
## How to Make Ukrainian Borscht Soup
**Step 1.** You can either use store-bought broth or homemade, but for authentic Ukrainian borscht, I prefer making my broth from scratch.
Place the bone-in meat (pork, beef, or chicken) into a large Dutch oven or another heavy-bottomed pot, and add enough water to fully submerge it. Bring to a boil, then reduce the heat and let it simmer for 1-2 hours or until the meat is tender and cooked through.
I'm using pork trotters, so I simmered them for two hours to enhance the richness of the broth.
**Step 2.** While the broth simmers, you can prepare the vegetables - peel them, chop the cabbage, finely dice the onion, cut the beets into thick sticks, and slice the carrots into circles.
Once the broth is ready, remove the meat and add 2 teaspoon of salt and bay leaves. Then place the chopped cabbage into the pot with the broth and simmer for 20 minutes.
*Note:* use more or less broth depending on how thick you want the borscht soup to be. I normally place the meat in a 6-quart Dutch oven and fill it up with water almost full. Then I use the entire broth for the recipe.
**Step 3.** Preheat a frying pan over medium heat for a couple of minutes, then add the oil. Add the chopped onion, beets, and carrots to the frying pan and saute over medium-high heat for 5 minutes. Stir in 2 teaspoon of salt, along with the tomato sauce/paste and vinegar.
Fry for another 10 minutes, stirring occasionally. In the meantime, peel and chop potatoes into medium-sized cubes peel and mince the garlic, and slice the cooked meat into bite-size pieces.
**Step 4.** 20 minutes after adding the cabbage, stir in the sauteed beets, carrots, and onion, along with the peeled and chopped potatoes, minced garlic, and cooked chopped meat. Add more salt and pepper to taste.
Cook for another 15-20 minutes or until the potatoes are tender and easily pierced with a fork. Do a taste test and add more salt if needed. Turn off the heat and serve! Enjoy\!
## Expert Tips
1. Use a regular *Y-shaped peeler* to speed up the peeling process\!
2. Wear *disposable gloves and an apron* when dealing with beets to avoid stains. You can use lemon juice and a paper towel to remove the stains as they appear\!
3. Make *homemade broth* by boiling bone-in meat for a richer and heartier authentic Ukrainian borscht. You can make [healing chicken bone broth](https://www.natashashome.com/how-to-make-best-chicken-broth-easy/), too\!
4. For an authentic experience serve this traditional Ukrainian borscht with a dollop of sour cream or yogurt, fresh dill, and garlic rolls or [buckwheat sourdough bread](https://www.natashashome.com/buckwheat-sourdough-bread/) (naturally gluten-free).
5. Serve the soup *hot or cold* depending on the season and mood\!
6. *Let the borscht soup "mature"* in the refrigerator for about 24 hours. This will create a more blended, richer flavor just like in traditional authentic Ukrainian borscht.
## Common Questions
**What is the difference between Russian and Ukrainian borscht?**
Borscht (bortsch, borsh, or борщ) [originated in Ukraine](https://en.wikipedia.org/wiki/Borscht) and then traveled to other countries. Ukrainian borscht is more sour, featuring pork, extra potatoes, and tomatoes while Russian borscht is sweeter, typically made with beef and a greater amount of cabbage.
**Why add vinegar to borscht?**
Vinegar is responsible for the authentic tang that traditional Ukrainian borscht is famous for\!
**What spices do you put in borscht?**
Traditionally you only need to add bay leaves, pepper, and salt. Ukrainian borscht is traditionally served with sour cream, fresh dill, and some extra fresh garlic sprinkled on top\!
**What kind of meat do you put in borscht?**
There are many variations of borscht, some made with chicken, while others with beef or pork. Authentic Ukrainian borscht is typically made with a pork cut for a rich and hearty flavor\!
## 👩🏻🍳Storage
- The soup will keep for up to 5 days in an air-tight container in the refrigerator.
- Freeze borscht soup in a freezer bag or an air-tight container for up to 3 months (keep in mind that containers are easier to defrost than freezer bags!).
- To reheat simply place a bowl of borscht soup into a microwave for a couple of minutes or reheat on the stove. Serve with hearty [buckwheat bread](https://www.natashashome.com/buckwheat-bread/)\!
If you tried this ****Ukrainian Borscht Recipe**** or any other recipe on my blog please leave a 🌟 **star rating** and let me know how it went in the 📝 **comments** below. Thanks for visiting\!
## Authentic Ukrainian Borscht Recipe
[Natasha Levai](https://www.natashashome.com/about-me/)
This delicious and rich authentic Ukrainian borscht soup is full of sweet, savory, and sour flavors. The taste is irresistible - you can't have just one bowl\!
4\.75 from 8 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine Polish, Russian, Ukrainian
Servings 8 large bowls
Calories 380 kcal
- ▢
1-2 kg bone-in meat of choice (I used 4.5lb of pork trotters) bones are for broth, omit if using premade broth
- ▢
350 grams cabbage
- ▢
1 medium-large onion
- ▢
3 medium carrots
- ▢
2-3 medium beets
- ▢
2-3 bay leaves
- ▢
3 medium potatoes
- ▢
3-4 cloves garlic
- ▢
2 tbsp tablespoon white vinegar or 4 tablespoon of ACV
- ▢
2 tablespoon tomato paste or 16oz tomato sauce
- ▢
1 tablespoon salt, more to taste
- ▢
1 teaspoon ground black pepper, adjust to taste
- ▢
2 tablespoon sunflower or olive oil for frying
### SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later\!
- You can either use store-bought broth or homemade, but for authentic Ukrainian borscht, I prefer making my broth from scratch.
Place the bone-in meat (pork, beef, or chicken) into a large Dutch oven or another heavy-bottomed pot, and add enough water to fully submerge it. Bring to a boil, then reduce the heat and let it simmer for 1-2 hours or until the meat is tender and cooked through.
I'm using pork trotters, so I simmered them for two hours to enhance the richness of the broth.
1-2 kg bone-in meat of choice (I used 4.5lb of pork trotters)
- While the broth simmers, you can prepare the vegetables - peel them, chop the cabbage, finely dice the onion, cut the beets into thick sticks, and slice the carrots into circles.
350 grams cabbage, 1 medium-large onion, 3 medium carrots, 2-3 medium beets
- Once the broth is ready, remove the meat and add 2 teaspoon of salt and bay leaves. Then place the chopped cabbage into the pot with the broth and simmer for 20 minutes.
*Note:* use more or less broth depending on how thick you want the borscht soup to be. I normally place the meat in a 6-quart Dutch oven and fill it up with water almost full. Then I use the entire broth for the recipe.
2-3 bay leaves
- Preheat a frying pan over medium heat for a couple of minutes, then add the oil. Add the chopped onion, beets, and carrots to the frying pan and saute over medium-high heat for 5 minutes. Stir in 2 teaspoon of salt, along with the tomato sauce/paste and vinegar. Fry for another 10 minutes, stirring occasionally.
2 tablespoon tbsp white vinegar, 2 tablespoon tomato paste
- In the meantime, peel and chop potatoes into medium-sized cubes peel and mince the garlic, and slice the cooked meat into bite-size pieces.
3 medium potatoes, 3-4 cloves garlic
- 20 minutes after adding the cabbage, stir in the sauteed beets, carrots, and onion, along with the peeled and chopped potatoes, minced garlic, and cooked chopped meat. Add more salt and pepper to taste.
- Cook for another 15-20 minutes or until the potatoes are tender and easily pierced with a fork. Do a taste test and add more salt if needed. Turn off the heat and serve! Enjoy\!
1 tablespoon salt,
**Tips:**
1. 1. Use a regular *Y-shaped peeler* to speed up the peeling process\!
2. Wear *disposable gloves and an apron* when dealing with beets to avoid stains. You can use lemon juice and a paper towel to remove the stains as they appear\!
3. Make *homemade broth* by boiling bone-in meat for a richer and heartier authentic Ukrainian borscht. You can make [healing chicken bone broth](https://www.natashashome.com/how-to-make-best-chicken-broth-easy/), too\!
4. For an authentic experience serve this traditional Ukrainian borscht with a dollop of sour cream or yogurt, fresh dill, and garlic rolls or [buckwheat sourdough bread](https://www.natashashome.com/buckwheat-sourdough-bread/) (naturally gluten-free).
5. Serve the soup *hot or cold* depending on the season and mood\!
6. *Let the borscht soup "mature"* in the refrigerator for about 24 hours. This will create a more blended, richer flavor just like in traditional authentic Ukrainian borscht.
7. If the borscht tastes bland, add more vinegar.
**Storage:**
- - The soup will keep for up to 5 days in an air-tight container in the refrigerator.
- - Freeze borscht soup in a freezer bag or an air-tight container for up to 3 months (keep in mind that containers are easier to defrost than freezer bags!).
- - To reheat simply place a bowl of borscht soup into a microwave for a couple of minutes or reheat on the stove.
Serving: 1large bowlCalories: 380kcalCarbohydrates: 24gProtein: 17gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0\.2gCholesterol: 70mgSodium: 1037mgPotassium: 885mgFiber: 5gSugar: 6gVitamin A: 3944IUVitamin C: 36mgVitamin D: 2µgCalcium: 60mgIron: 2mg
[Let us know](https://www.natashashome.com/traditional-russian-borscht-recipe/#comment) how it was\! |
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